Creme Brulee-- with cream, from Catherine

I have been enjoying the blog posts about creme brulee. Try this one on for size.

Recipe: Berry patch crème brûlée

This dessert is packed with flavour from blackberries, raspberries, and blueberries.

A medley of berries gives a juicy flavor-packed taste to every biteful of this creamy dessert. A touch of framboise lends a delicious uplift.

INGREDIENTS
2 1/2 cups mixed fresh blueberries, raspberries, and blackberries
6 large egg yolks
1/3 cup sugar, plus 6 tablespoons or 12 teaspoons for topping
1/3 cup mascarpone or sour cream
1 2/3 cups heavy (whipping) cream
2 tablespoons framboise liqueur

PREPARATION
1 Preheat the oven to 275°F. Reserve 1/2 cup of the berries. Place six 5-inch-diameter flan dishes or 6-ounce ovenproof ramekins in a baking pan. Divide the remaining berries among the dishes.

2 In a medium bowl, whisk the egg yolks until pale in color. Whisk in the 1/3 cup sugar until dissolved. Whisk in the mascarpone or sour cream, then gradually whisk in the cream. Stir in the framboise.

3 Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Let cool briefly, then refrigerate for at least 2 hours or up to 1 day

4 When ready to serve, place the dishes on a baking sheet and evenly sprinkle about 1 tablespoon sugar evenly over each flan-sized custard, or 2 teaspoons sugar over each ramekin-sized custard. Using a hand-held blowtorch, caramelize the sugar by holding the torch about 4 inches from the surface of each custard and moving the torch to brown the sugar evenly. Or, preheat the broiler and place the pan about 4 inches from the heat source; watching carefully, broil until the sugar turns golden brown, 1 to 2 minutes. If the custards have been caramelized by the broiler, refrigerate them for 10 minutes before serving. Garnish the top of the caramelized sugar with the reserved berries.

Makes 6 servings

From the following book: Creme Brulee by Lou Seibert Pappas



Catherine